Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 547418
Title Impact of natural diversity in heat resistance of bacteria and bacterial spores on food safety and quality
Author(s) Zwietering, M.H.
Source In: IAFP European Symposium on Food Safety. - International Association for Food Protection - p. 45 - 45.
Event 2018 IAFP European Symposium on Food Safety, Stockholm, 2018-04-25/2018-04-27
Department(s) VLAG
Food Microbiology
Publication type Abstract in scientific journal or proceedings
Publication year 2018
Abstract Heat treatments are widely used in food processing often with the aim of reducing or eliminating spoilage microorganisms and pathogens in food products. The efficacy of applying heat to control microorganisms is challenged by the natural diversity of microorganisms with respect to their heat robustness. This presentation gives an overview of the variations in heat resistances of various species and strains, and describes modeling approaches to quantify heat robustness. It particularly addresses the relevance and impact of the natural diversity of microorganisms when assessing heat inactivation. This comparison of heat resistances of microorganisms facilitates the evaluation of which (groups of) organisms might be troublesome in a production process in which heat treatment is critical to reducing the microbial contaminants, and also allows one-tuning of the processs parameters. Various sources of microbiological variability are discussed and compared for a range of species, including spore-forming and non-spore-forming pathogens and spoilage organisms. This benchmarking of variability factors gives crucial information about the most important factors that should be included in risk assessments to realistically predict heat inactivation of bacteria and spores as part of the measures for controlling shelf life and safety of food products. Furthermore an approach is presented to handle the variation to be included in the targeted reduction.
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